I recall my days at college, and working in many a kitchen after, and will share my knowledge with you here in my blog. When cooking any joint, itís really important that you elevate the meat off the bottom of the pan, itís roasting in. Reason, when you donít elevate your meat, the fat and juices that eventually come out of it while roasting, will fry the bottom half of your joint, leaving it crispy and hard.

To avoid this you can employ vegetables, first clean and peel say some carrotís or potatoes, or any other type of vegetable that you have to hand, and then slice them in half, pile these up in a way that you have a level base for your meat joint, use enough vegetables to raise the joint to say around 1 to 1.5 cm off the bottom of the pan.

You can also use a metal trivet, do also remember that you need to lock in most of the juices into your joint, so you must always preheat your oven, and then place the prepared joint into it. This will insure that in the first seven to ten minutes of roasting, that the surface of the joint, the Albumen, will coagulate, locking and trapping in most of the meat juices. Once the meat has been in for around ten minutes, you can then set the temperature to the right setting for your joints size.

This will of course make it more juicy and tasty, never put a joint of meat into an oven from cold, it will just come out tough and chewy.